Boullabaise and Crispy Salmon Skin

I’ve been taking full advantage of the fresh seafood markets, and thought there was no better way this week than to try my own version of the Boullabaise we had at Galatoire’s in New Orleans in February. It was a rare unfried/ un-rouilled  seafood treat I could have there.* The result was something fabulous, and … Continue reading Boullabaise and Crispy Salmon Skin